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Fresh peach pie can lift a bullying reprobate into apologetic courtesy; I have watched it happen.

Leif Enger

Peach Pie is surely one of the greatest things in life, and there is little that compares to it. It’s rich, creamy, and suffused with that delicious flavor that only comes from fresh peaches. Served with a heavy slice of vanilla ice cream it’s the perfect end, or beginning, to any day. National Peach Pie Day celebrates this succulent piece of dessert and those who love it.

History of National Peach Pie Day

Pie once served as far more than simply a dessert, and in fact was constantly kept on hand for the morning repast. It was frequently served with a frothy glass of fresh milk or a steaming cup of coffee. National Peach Pie Day reminds us that this tradition needn’t end in those days of old, but can become a new tradition in our modern day.

How to celebrate National Peach Pie Day

First, bake up a fresh peach pie, and then store it in the refrigerator to serve as a perfect start to your morning each day!

Georgian Peach Pie recipe

Crust

  • 2 2/3c Pastry Flour
  • 2t Granulated Sugar
  • ¾t kosher salt
  • 4oz unsalted butter
  • 1/2c + 1T lard
  • 1/2c ice water

Filling

  • 3 ½ pounds of peaches
  • 3/4c sugar
  • 1 ½T lemon juice
  • ¼c + 1T flour
  • 1 ½T sliced unsalted butter
  • Egg wash (1 egg yolk + 2T water)

It all starts in the food processor, where the sugar and salt are pulsed together until thoroughly blended. Then the butter and lard are added and once again pulsed together until a coarse meal texture is formed. It is at this juncture that you move it all to a large bowl and sprinkle it with ice water and stir until a crumbly dough is formed. Turn the dough out and knead it two or three times until it comes together, then halve it and form 2 disks to be wrapped and refrigerated until they’re firm either 30 minutes or until the next day when they will be rolled out into 12-inch circles and placed in a 9in pie plate.

When you’re ready to prepare the pie, bring a pan of water to a boil, and fill another bowl with ice water. Mark an x in the bottom of each peach and blanch them for a minute, loosening the skin. Transfer the peaches to the ice water and once they’re cool cut them into ¾in wedges. Place them in a large bowl with the lemon juice, sugar, and flour and toss before letting stand 5 minutes. Then pour them into a chilled pie shell and place the sliced butter on top, cover with another pie crust and seal.

Then place on a baking sheet in an oven preheated to 400F and let bake for 30 minutes until golden brown.

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